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Pot-roasted pork loin with pancetta, swede and celeriac recipe

2 ratings

Sunday lunch doesn’t get much more crowd-pleasing than this tender pork loin, pot-roasted with crispy pancetta and earthy root veg, and finished off with the kind of crackling people want to tussle over. See method

Each serving contains

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Method

Preheat the oven to gas 2, 150°C, fan 130°C. In a large ovenproof dish, heat the olive oil. Season the pork loin all over with salt and pepper and fry on high for 5 minutes or until golden all over.

Remove the pork and add in the onion, pancetta and sage. Fry and stir quickly to stop it from burning in the hot pan. Add in the white wine and bubble until half reduced. Add in the chicken stock, swede and celeriac and place the pork on top, making sure to nestle it among the vegetables and in the liquid. Bring to the boil.

Crumple up and dampen a large piece of nonstick baking paper. Lay this over the top of the dish and overlap the sides. Put on the lid, place low in the oven and cook for 2 hours. Remove the lid and baking paper and cook for another 30 minutes.

Once the pork is cooked, remove it from the dish and bring the liquid and vegetables to the boil to reduce. Mix together the cornflour and water to form a slurry and pour this in. Keep cooking until the sauce thickens to a gravy. Grill the pork on high with a little salt on the skin to make crackling. Serve the pork in thick slices, spooned over with the vegetables, crackling and gravy.